Scald milk until crinkly film forms on top.
In a bowl, slightly beat together egg substitute, sugar and salt.
Pour scalded milk into egg mixture in bowl.
Next, add vanilla flavoring to this mixture.
Pour into baking dish and sprinkle nutmeg on top of mixture.
Set baking dish in a pan of hot water. Bake at 350\u00b0 in preheated oven 30 to 35 minutes or until a knife inserted in middle comes out clean.
Serves 6.
Heat vegetable oil in a skillet over medium heat. Cook and stir egg substitute in hot oil until set, about 5 minutes.
Transfer scrambled egg substitute to a plate and refrigerate until chilled.
Stir chilled egg substitute, chopped egg whites, mashed potato, mayonnaise, green onions, celery, mustard, chili powder, garlic powder, balsamic vinegar, salt, and black pepper in a bowl until combined.
Preheat oven to 350 degrees.
Spray a 9- by 12-inch casserole dish with non-stick spray.
Saute the mushrooms and onions in margarine; set aside.
Mix the soup with water; set aside.
Pour half of egg substitute in bottom of dish. Layer onion and mushrooms, soup and Canadian bacon. Pour remaining egg substitute over all. Top with cheese.
Bake until cheese is melted and the dish is hot and set all of the way through; about 30 minutes.
Combine all ingredients and mix well.
Use 1/4 cup of mixture in place of 1 egg.
Yield:
1/2 cup.
Per serving (1/4 cup): calories, 100; fat, 6 g; sodium, 0; cholesterol, 0. Use 1/4 cup to replace each whole egg in most recipes.
In recipes calling for up to 2 egg yolks, use 1/4 cup per yolk.
Once made, refrigerate and use in 7 days.
ix Splenda and cornstarch in saucepan. Stir in water until blended. Bring
In a medium mixing bowl, combine all ingredients.
Stir with fork or wire whisk until thoroughly combined.
Store in refrigerator up to 1 week.
Or freeze in 1 egg portions.
In recipes, use 1/4 cup egg substitute for each whole egg required. Makes 1 cup.
In a skillet, over medium heat, combine black beans and salsa for 5 minutes, smashing the beans while cooking.
Meanwhile in a small cup or bowl combine avocado and lime juice; mashing with a fork.
Whisk together the egg substitute and chili powder in another bowl.
Over medium low heat, spray skillet with Pam cooking spray; add egg substitute mixture and cook for 2 to 5 minutes, stirring frequently.
Spread each tortilla with 1 tablespoon avocado mixture; top with 1/4 cup egg mixture and 1/4 cup bean mixture.
Roll up and serve.
rust, combine first 5 ingredients in a bowl and mix well
These recipes are fairly new and
have been taken from magazines.
The cake I found after I made a chocolate mousse with raspberry sauce and already had the raspberry liquor.
We must have been living in Texas at the time.
Place all ingredients in a small bowl.
Mix until well blended.
Use in recipes calling for whole eggs.
eans, cocoa powder, espresso and egg substitute in food processor. Process about 2
Blend ingredients together and use in recipes calling for whole eggs.
This is delicious alternative for those on cholesterol restricted diets.
It contains no cholesterol, reduced fat and calories and more protein than 2 whole eggs.
tick cooking spray.
Pour egg substitute in large shallow bowl.
Sprinkle
heet with cooking spray.
In a medium bowl, combine cream
In a small bowl, mix dry bread crumbs and lemon pepper. Place egg substitute in a separate small bowl. Dip catfish pieces in the egg substitute, then into the bread crumb mixture to coat.
Heat oil in a medium skillet over medium heat. Place coated catfish pieces in the hot oil. Fry on both sides until lightly browned and fish is easily flaked with a fork, about 15 minutes. Drain on paper towels.
ilk over medium-high heat in a heavy saucepan to 180
ll the dry ingredients EXCEPT egg substitute in a large bowl and whisk
In a shallow dish or bowl,
cup hot pepper sauce in a bowl, and pour into
of 1/2 cup egg substitute) in food processor or blender until